Good grief it was hot yesterday! I can't believe I am about to say this, but I am ready for it to cool down to the low 80's or high 70's. I know we will all be moaning soon about how cold it is, only 70 degrees today etc etc but it just seems like it is time for a change in the weather. Even though it is going to be hot again today I have a recipe for the oven. The thing is you can make it ahead of time, just put it into the oven for about 35 to 40 minutes and dinner is ready. So it is still quick and easy. I made this dish a lot even in the summertime. We would go to the Beach all day and when we got home I just popped it into the oven and by the time showers were done so was dinner!
CHICKEN AND ARTICHOKE CASSEROLE
Spray a 13x9x2 casserole dish
1 Chicken from the deli at your market (to make 4 cups torn chicken )
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth
1 large can of artichoke hearts drained and cut into 1/4's
2 tablespoons Sherry
1 1/2 cups shredded cheddar cheese (reserve 1/4 cup for topping)
1 1/2 cups shredded jack cheese (reserve 1/4 cup for topping)
Penne, enough to make 3 cups when cooked (al dente)
Mix all ingredients in a bowl and pour into the casserole dish. Top with remaining cheese and bake at 350 degrees for about 35 to 40 minutes or until hot and bubbly. Serve with a green salad.
Thanks for stopping in today
Ciao
Grayce
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